Dr. Stu’s path to writing a book about food and cooking was an unusual one, to say the least. He started as a medical doctor, but after he was diagnosed with a brain tumor and developed epilepsy, he was forced to leave what he thought was his life’s passion. The medical world’s loss became the teaching world’s gain as he discovered his knack for explaining tricky scientific ideas with non-jargony talk. From there he fell into his niche of food science research (including finding the best biscuit to dunk in a cup of tea!), which led to the book he is so proud of today.

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Some of our favorite quotes from this episode are …

Podcast Episode 57 Highlights With Dr. Stu

The best way to take care of eggs (hint — do NOT store them in the refrigerator door)